Standing Rib Roast with Carrots & Shallots 

1 fat-trimmed, beef rib-eye roast

3 or 4 cloves of garlic, thinly slivered

1½ teaspoons kosher salt
1½ teaspoons fresh-ground black pepper

¼ cup Dijon mustard
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme

 

32 fresh baby carrots, green tops trimmed to 1 inch, peeled
16 large shallots, peeled

 

3 tablespoons butter

3 tablespoons all purpose flour

3½ cups Zinfandel Beef Stock  

 

Make this from one to three days in advance - beef stock may be substituted but the zinfandel stock is sublime!)

 

Take roast out of the refrigerator 2 hours before roasting to help it cook evenly.  Preheat oven to 325°.

 

1.  Place beef in large shallow roasting pan or on rimmed baking sheet. Make small slits in the meat between the ribs with the tip of a small knife; insert the garlic slivers. Turn fat side up and sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)

2.   If cooking a 3-rib roast or smaller add onions and shallots.  If cooking a 4-rib roast, wait until the last 1½ hour to add vegetables.

3.   Set roast rib-side down, fat-side up, in the lower middle level of the preheated oven.

To test for doness, insert a thermometer in the center of the narrow end until it reaches 125°F - 130°F (medium rare) or 140°F (medium) (note: this is the official “safe” temperature for cooked meats, where various bacteria are surely killed off.)   Note: Once it reaches 110°F, it starts to rise quickly thereafter.  I take the roast out at 120° and it continues to cook while it rests.

Use following chart to help determine how much more time is needed.  I usually give myself at least a half hour extra in case the meat cooks slower than expected.

5-rib roast 11-13 pounds 2¼ to 2¾ hours
4-rib roast 9-10 pounds 1¾ to 2¼ hours
3-rib roast 7-8 ½ pounds 1½ to 1¾ hours (this is usually the size I get)
2-rib roast 4-5 pounds 1 to 1¼ hours

 

4.   Transfer roast and vegetables to a serving dish, tent roast with foil, and let stand in a warm place at least 20 – 30 minutes allowing the juices to retreat into the meat.

5.   Meanwhile, discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in zinfandel stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper.

 

Slice off the ribs from the bottom of the roast to carve roast. Serve with zinfandel sauce.